Sesame Crusted Red Snapper
Source of Recipe
Food Network ~ Rachel Ray 30 Minute Meals
Pro/Fat ~ Level 2 (if using sesame seeds. If not using the sesame seeds this would be Level 1).
I love mild tasting fish. Rachel suggests using any mild fish you like. I've never had red snapper ~ I used Mahi Mahi as that's what we had on hand.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30697,00.html
List of Ingredients
4 (8-ounce) portions red snapper fillet, skin on
*1/2 cup sesame seeds, un-toasted, available on spice aisle*
salt and pepper
With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish.
Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down.
Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque.
*Deb's notes: I used Mahi Mahi - use any mild fish you like. I used 3 fillets and it didn't take anywhere near 1/2 cup of sesame seeds. This is what I did and it worked out very well.
The fillets were wet - I salt and peppered one side, flipped them over and removed the shaker lid from the jar of sesame seeds and carefully sprinkled the seeds to coat the backs of the fish. I used probably 3-4 tablespoons. I only put seeds on one side as I wasn't sure I'd care for that many seeds (if I did both sides)
We loved the fish fixed this way! I'm going to check with my local health food store as I'm sure I can buy bulk sesame seeds there a WHOLE lot cheaper than paying around $3 for a little bottle of them in the spice aisle! Make sure you buy >untoasted< because they'll get plenty toasty as the fillets fry.